Spider Deviled Eggs

Spider Deviled Eggs
Spider Deviled Eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    eggs

  • 1/3

    cup (3 fl. oz./80 ml) mayonnaise

  • 1

    tsp. Dijon mustard

  • 2

    Tbs. minced shallots

  • 2

    tsp. finely chopped capers

  • Kosher salt and freshly ground pepper, to taste

  • 36

    pitted black olives, cut in half lengthwise

Directions

Place the eggs in a large saucepan and add water to cover. Bring to a boil over medium-high heat, then reduce the heat to low, cover and cook for 20 minutes. Transfer the eggs to a bowl of ice water and let stand until cool enough to handle, about 10 minutes. Peel the eggs and cut each egg in half lengthwise. Scoop the egg yolks into a bowl. Add the mayonnaise, mustard, shallots and capers and stir until well combined. Season with salt and pepper. Transfer the yolk mixture to a piping bag fitted with a large round tip or to a resealable plastic bag with a corner cut off. Place the egg white halves, cut side up, on a platter and pipe the yolk mixture into the whites. Place 1 olive half, cut side down, in the center of each deviled egg to create the body of the spider. Cut each of the remaining 48 olive halves lengthwise into 4 pieces. Arrange 4 olive pieces on each side of the olive halves to create the spider legs. Makes 24 deviled eggs. Williams-Sonoma Kitchen

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